Paella Valenciana | Kenji's Cooking Show

This will be the last video shot outside at my current home. Future outdoor videos will be at my new place, so... take from that what you will.

This is a pretty traditional paella. If you’re super purist maybe my lack of rabbit or the addition of piquillo peppers will upset you, though. Maybe not. Maybe it’s the use of the wrong type of beans. Maybe not. Either way make a comment about it because it boosts engagement which YouTube likes.

Paella Valenciana
Serves 4-5

Ingredients:

1/4 cup (60ml) extra-virgin olive oil
2 1/2 pounds (1200g) chicken leg pieces, rabbit pieces, or a mix
Salt and pepper
1/2 pound (225g) green beans or runner beans, cut into 1 1/2-inch segments
1/2 pound (225g) fresh or frozen lima, butter, or fava beans
A few cloves of garlic, finely minced
3 ripe Roma tomatoes (about 8 ounces, 225g), split in half, the cut-side rubbed through the large holes of a box grater, skins discarded
2 teaspoons (about 3g) Spanish smoked paprika
Pinch saffron threads
2 cups (around 400g) short grain rice, preferably Bomba (arborio or any other rice will do fine)
5 cups (1200ml) water
4-5 rosemary sprigs
Lemon wedges for serving

1. Heat olive oil in a paella or in a large carbon steel or cast iron skillet over high heat until shimmering. Reduce heat to medium, add chicken and/or rabbit, season with salt and pepper, and cook, stirring occasionally, until it is lightly browned on most sides, about 5 minutes.

2. Add the green beans and lima beans. Stir into the chicken. Add garlic and immediately stir into the other ingredients to prevent burning. When the garlic is aromatic (about 1 minute), push ingredients the side of the pan then add tomatoes directly to center. Let the tomatoes cook down a bit, then stir them into the other ingredients.

3. Push everything to the sides again and add smoked paprika and saffron directly to the center. Bloom the spices by stirring them in the olive oil and rendered chicken fat until fragrant, about 30 seconds, then stir everything together.

4. Add rice and cook, stirring frequently, until lightly toasted and coated in the bloomed spice mixture, about 2 minutes. Add water and rosemary sprigs. Use a wooden spoon or spatula to scrape up any browned bits from the bottom and stir everything together well, making sure that the rice is all submerged.

5. Bring to a simmer and cook without stirring g until the rice is tender and the liquid is absorbed (you may need to add more liquid if it gets too dry before the rice is fully cooked; just pour it evenly around the top), 15 to 20 minutes total.

6. If desired, keep cooking until a crispy crust forms on the bottom of the rice (test this by scraping some rice off the bottom with a stiff wooden spatula). Serve immediately with lemon wedges.

[JKenjiLopezAlt]

Anyone who’s already commented, shame on you for commenting without watching the video.

[BrynC]

"I'm chicken-sitting" he says, as his chicken browns.

[TheNamesRein]

He really just defined what a pun is, his dad jokes are on a whole new level

[alejandrovictoriaorts]

Honestly, as someone from Valencia I am not surprised at all to see that of all the youtube channels yours has the correct info while still keeping to door open to swapping some stuff. I dont even find that traditional paella valenciana is that good, we have plenty of rice dishes that are way better, but its always nice to learn recipes the right way and then modify them to suit your location/taste. As always, great content

[koliopkl]

As a proud valencian and random internet stranger whose opinion holds no value I would say that is a very respectful way to cook a foreign dish. Talk about the traditions but acknowledge that you cannot possibly follow them strictly and build on it. And while the addition of garlic is strange to me, as in my region we do not add it, and the fact that you toasted the rice was reeeeally weird, that paella looks miles ahead of what tourists end up eating here.
Pretty cool! :-)

[atrylerma]

I'm originally from Valencia, Spain. My family has a great tradition of cooking this dish following on my grandmother's recipe who learnt how to cook it from her mum (we are going back to before the 1900s). I think this is the first time that I do not shudder at watching someone not native from the area cooking it. I'm not only giving a 'thumbs up' but I hope that anyone who would like to learn how to properly cook this main course will do so following this video. Kenji, thanks for properly explain not only how to cook the Paella Valenciana, but also to clarify all the myths around it and the exceptions to the recipe so clearly.

[dz_ca]

You know what doesn't make things taste any better? Strict adherence to tradition. Thank you for continuing to innovate and showcasing all the great techniques

[thomasderosso]

I love so much about this. The explanation of the traditional way to make it, while also explaining how that tradition opens the door to remixes... The unabashed joy in food made well as it comes together... The dedication to keeping your daughter offscreen and safe from internet weirdoes... Leaning into the explanation after that terrible pun... Fantastic work!

[slackslack]

You are a brave man. You ventured where other famous chefs have catastrophically failed, and came out triumphant. As a Valencian, I salute you :)

[madisontate]

Kenji flexes like - "My burner is literally 16x more powerful than yours, chump"

[vgm]

I'm from Valencia, and this is the best paella I've ever seen outside of Valencia! You are well informed 😁 In the SF Bay Area I found rabbit at 99 Ranch Market, if anyone wants to cook it also with rabbit meat ;D

[dianatorres]

I was a lab technician for 22 years and was laid off during Covid. I now have three jobs, two of which are in food service, and your videos have really given me new things to try out when I have the time. Thank You😊

[seangeoghegan]

Kenji, thank you for this video! My 19-year-old vegetarian daughter and I watched your video on the basics of stirfry in and in short she thinks you are the greatest thing ever. 🙂 I taught myself to make paella by watching a couple of different YouTube videos, but at that time I didn’t know about you so I was really excited to find this. At this point your video is mostly confirming a lot of what I have figured out but I love your easy-going and reassuring style. Thank you for everything you do!

[kyleclerc]

"A pan this size will feed 5 or 6 people."
"I'm just cooking for my daughter and I."

[samuellangweil]

Kenji has hit peak dad status. Made a dad joke and then explains it in detail. He’s evolving.

[idaeinjaw]

the sizzling of the pan + kenji's voice explaining a pun is the most therapeutic ASMR ever.

[maziarj]

As an Iranian, I recommend steeping the saffron in the hot liquid before adding to the pan. Saffron is very sensitive and the direct heat from the pan will likely kill a lot of the floral notes.

[peepeeprince]

“When I thought she was my girlfriend and she did not think I was her boyfriend” damn I felt that.

[katekramer]

Hello from 2022, I loved this video! Particularly enjoyed your comment about "real authentic paella is the one made with ingredients you have access to/can afford". It reminded me of a meme I saw about lockdown during Passover. Something like, "Don't worry if you can't find maror or make charoset this year - substituting crackers and fruit spread while you're confined to your house during a global plague is literally the most authentic experience you could have for this year's Passover!"

[a.wagner]

Im spanish. This is not only the best paella tutorial out there, its the way this spanish makes his paella.


Mutch love kenji, love your philosophy